Brisket is a true BBQ classic. Cooked low & slow the right way, it turns out heavenly.
When you buy brisket in a store, it may already be trimmed, while a larger piece from the butcher often takes more work. The goal is a more even piece that is easier to season and cook evenly in the smoker.
How to Trim a Brisket Step by Step
- Put the brisket on a stable cutting board while it’s cold. Cold fat is easier to trim than warm, soft fat.
- Cut away loose, thin flaps of meat that would easily dry out during the long cook.
- Remove hard lumps of fat that won’t have time to render properly.
- Even out the fat cap without stripping off all the fat. You want to keep an even protective layer.
- Shape the edges so the brisket is as even as possible, and avoid unnecessarily thin tips.
Work with a sharp knife and cut a little at a time rather than going too deep right away.
Once the Brisket Is Trimmed
Now it’s time for rub and smoker. If you need inspiration for the seasoning, you’ll find several variations in Top 10 BBQ Rubs You Can Easily Make at Home.
If you want to cook it right after trimming, you can continue with Smoke-La-Homa Brisket or read more about smoking wood and which woods suit beef.
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